Name: Keto Buffalo Chicken Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium head cauliflower; ½ cup buffalo sauce, divided; ¼ cup heavy cream; 2 ounces cream cheese; 1 cup grated cheddar cheese; ⅓ cup grated Monterey jack cheese; ½ teaspoon salt; ½ teaspoon cracked pepper; 2 cups cooked chopped chicken; 2 tablespoons chopped green onions; Ranch or blue cheese dressing for serving

Let me tell you about the night my keto chicken casserole saved dinner – and my sanity! I was craving buffalo wings like crazy, but carbs weren’t in the cards that week. That’s when I threw together this Keto Buffalo Chicken Casserole on a whim, and wow, did it hit the spot. The spicy buffalo sauce and melty cheeses transformed simple chicken and cauliflower into pure comfort food magic. Best part? My picky kids didn’t even realize they were eating keto! Now it’s our go-to when we want something hearty but healthy. You’ll love how quickly it comes together – just toss everything in a dish and let the oven do its thing while that amazing buffalo-cheese aroma fills your kitchen.

A close-up of a serving of Keto Buffalo Chicken Casserole, featuring shredded chicken, cauliflower florets, melted cheese, and a drizzle of ranch, garnished with green onions.

Why You’ll Love This Keto Buffalo Chicken Casserole

Trust me, this isn’t just another boring keto dish – it’s a flavor explosion that’ll make you forget you’re eating low-carb! Here’s why it’s been on repeat in my kitchen:

Ready in a flash – From fridge to table in under 40 minutes, perfect for those crazy weeknights.
Bold buffalo kick – All that spicy, tangy goodness you crave without the carb-loaded wings.
Keeps you on track – Packed with protein and healthy fats to keep you full and satisfied.
Kid-approved magic – My toughest critics (aka my kids) gobble it up every time – no complaints about “healthy” food here!

It’s one of those rare dishes that proves you don’t have to choose between delicious and healthy. Just wait till you smell that cheesy, spicy goodness coming from your oven!

Ingredients for Keto Buffalo Chicken Casserole

Gathering your ingredients is the first step to casserole heaven! Here’s everything you’ll need to make this spicy, cheesy masterpiece. Trust me, I’ve made this dozens of times – these are the exact amounts that give you perfect texture and flavor every time.

The Veggie Base

1 medium head cauliflower (chopped into small, macaroni-sized pieces – makes all the difference for texture!)

The Saucy Goodness

½ cup buffalo sauce (divided – I like to split it for layered flavor)
¼ cup heavy cream (the keto secret weapon for richness)

The Cheese Dream Team

2 ounces cream cheese (softened – makes blending so much easier)
1 cup grated cheddar cheese (sharp cheddar kicks up the flavor)
⅓ cup grated Monterey jack cheese (for that perfect melt)

The Supporting Cast

2 cups cooked chopped chicken (leftovers or rotisserie chicken work great – check out my creamy chicken and cauliflower recipe for another use for leftover chicken)
½ teaspoon salt
½ teaspoon cracked pepper
2 tablespoons chopped green onions (for that fresh pop at the end)

For Serving

Ranch or blue cheese dressing (because what’s buffalo chicken without the perfect dip?)

How to Make Keto Buffalo Chicken Casserole

Okay, let’s get cooking! This keto buffalo chicken casserole comes together so easily, but I’ll walk you through each step to ensure perfection. I’ve made this recipe more times than I can count, and these little tricks make all the difference between “good” and “wow, can I have seconds?”

Fire up that oven! Preheat to 350°F and grab your trusty 9×9 baking dish. A quick spritz of non-stick spray prevents any cheesy casualties when serving – we want every delicious bite to make it to your plate!
Cauliflower prep is key. Chop that head of cauliflower into small, macaroni-sized pieces. Don’t skip this step – the size matters for texture and even cooking. Toss them into boiling water for just 4 minutes. You want them tender but with a little bite, not mushy. Drain well – soggy cauliflower is the enemy of good casserole texture.
Cheese magic time! Return the drained cauliflower to the warm pot (off heat). Now add your ¼ cup buffalo sauce, heavy cream, cream cheese, cheddar, Monterey jack, salt, and pepper. Stir continually as the cheeses melt – this is where patience pays off. Keep stirring about 3 minutes until you’ve got a smooth, velvety cheese sauce coating every cauliflower piece. Pro tip: if your cream cheese isn’t fully softened, microwave it for 15 seconds first.
Buffalo chicken unite! In a separate bowl, toss your cooked chicken with the remaining ¼ cup buffalo sauce. Then combine it all – the saucy chicken joins the cheesy cauliflower mixture. Give it a good stir to distribute all that spicy, cheesy goodness evenly. If you love extra heat like I do, this is when I sometimes add an extra splash of buffalo sauce!
Bake to bubbly perfection. Spread the mixture into your prepared baking dish and slide it into the oven for 15 minutes. You’ll know it’s ready when the edges are bubbling and the top gets those gorgeous golden spots. Don’t overbake – we’re just heating everything through and letting flavors meld.
The finishing touches. Sprinkle those chopped green onions on top for freshness and color. Serve with your favorite keto-friendly ranch or blue cheese dressing – I like to drizzle mine with a homemade ranch for extra creaminess. Enjoy immediately while it’s hot and the cheese is at its ooey-gooey best!

A close-up of Keto Buffalo Chicken Casserole topped with melted cheese, ranch dressing, and green onions.

See? Told you it was easy! This casserole is forgiving too – if your chicken or cheeses differ slightly, it still turns out delicious. The hardest part is waiting for that first bite as those amazing buffalo-cheese aromas fill your kitchen!

Tips for the Best Keto Buffalo Chicken Casserole

Let me share my hard-earned secrets after making this casserole more times than I can count. These little tricks turn a good keto buffalo chicken casserole into an absolutely unforgettable one!

Rotisserie chicken is your best friend. Whenever I’m short on time (which is most days!), I grab a pre-cooked rotisserie chicken from the grocery store. Just shred it up – the juicy, seasoned meat adds so much flavor and saves you at least 20 minutes of prep. It’s my favorite kitchen shortcut!

Buffalo sauce intensity is personal. Start with 1/2 cup if you’re heat-sensitive. I usually add an extra tablespoon (or three) because we love that spicy kick in our house. Remember – you can always add more, but you can’t take it out!

Cheese melt matters. Don’t rush the melting stage! Keep that heat low and stir patiently until every last bit of cream cheese disappears into the sauce. One time I got impatient and ended up with little white lumps – still tasty, but not that velvety perfection we’re after.

My favorite variations: Sometimes I’ll swap half the cheddar for gouda when I’m feeling fancy, or toss in some crispy chopped bacon before baking. For extra veggies, a handful of chopped celery adds that classic buffalo wing crunch. The possibilities are endless – that’s what makes this recipe so much fun to play with!

The most important tip? Make extra – this casserole disappears fast in my house! Once you try it, you’ll understand why it’s become my go-to weeknight keto lifesaver.

Serving Suggestions for Keto Buffalo Chicken Casserole

Oh, let me tell you how we love to serve this spicy, cheesy goodness in my house! First rule – never skip that drizzle of cool ranch or tangy blue cheese dressing on top. It cuts through the heat perfectly! For sides, I always reach for something crisp and fresh – my favorite is a crunchy keto broccoli salad that balances the richness beautifully. Roasted Brussels sprouts with crispy bacon bits work wonders too. And on those lazy nights? Just scoop that bubbly casserole straight from the baking dish – no judgment here!

A delicious slice of Keto Buffalo Chicken Casserole topped with ranch and green onions.

Storage and Reheating Instructions

Let me share my foolproof tricks for keeping your keto buffalo chicken casserole tasting fresh – because let’s be real, you’ll absolutely want leftovers! In the fridge, store it in an airtight container and it’ll stay delicious for 3-4 days. For longer storage, freeze individual portions – they reheat beautifully when those buffalo cravings hit.

Now, here’s my favorite reheating method: oven at 325°F for about 15 minutes. Cover with foil to keep it moist. If you’re in a hurry, the microwave works too – just stir halfway through and add a splash of cream to maintain that creamy texture. The cauliflower does soften a tad upon reheating, but that just makes it even more comforting in my book!

Nutritional Information

Let me break down what’s fueling your body in this delicious keto buffalo chicken casserole (per serving):

Calories: 320 – perfect for keeping energy up without overdoing it
Fat: 22g (12g saturated) – hello, healthy keto fats!
Protein: 25g – keeps you full for hours
Net Carbs: Only 4g (6g total carbs minus 2g fiber) – staying well within keto limits
Sugar: Just 2g – and that’s natural from the cauliflower

Remember, these are estimates based on my specific ingredients. Your exact numbers might vary slightly depending on your brands and measurements. For more about the keto lifestyle, check out this great keto guide. Now go enjoy your guilt-free comfort food!

Frequently Asked Questions

I get questions about this keto buffalo chicken casserole all the time – here are the answers to what everyone wants to know!

Can I use frozen cauliflower instead of fresh?

Absolutely! I’ve done it many times when fresh wasn’t available. Just thaw and drain it REALLY well – frozen cauliflower holds more water, so I like to squeeze it in a clean towel to remove excess moisture. You might need to reduce the heavy cream by a tablespoon or two since the texture will be softer.

Is there a dairy-free version of this casserole?

Yes! For the cheeses, try dairy-free alternatives like cashew-based or almond-based cheeses that melt well. Coconut cream can sub for heavy cream – but fair warning, it’ll add a slight sweetness. The buffalo sauce and chicken still give tons of flavor though! Some great dairy-free keto options here.

How spicy is this casserole really?

It’s totally customizable! With ½ cup buffalo sauce, it’s got a nice medium kick – think mild restaurant wings. My kids eat it but say it’s “spicy” (they’re wimps). For a milder version, cut the buffalo sauce to ⅓ cup and add more cream. Fire lovers like me? Add extra sauce or a dash of cayenne before baking!

Can I make this in a slow cooker instead?

You bet! I’ve done it many Sunday afternoons. Just layer everything in (no need to pre-cook cauliflower), cook on low 3-4 hours. Stir 30 minutes before serving to blend the cheeses. It won’t get the nice browned top, but the flavors meld beautifully!

What’s the best way to get clean slices when serving?

Patience is key! Let it rest 5-7 minutes after baking – those cheeses need to set a bit. I use a sharp knife dipped in hot water between slices. Or go rustic and scoop it with a spoon (my usual method when I’m too hungry to wait)!

A fork lifting a cheesy bite of Keto Buffalo Chicken Casserole, topped with ranch and green onions.

More Keto Recipes to Try

If you loved this keto buffalo chicken casserole (and how could you not?), you’re going to flip for these other easy, flavorful keto recipes from my kitchen! They all share that perfect balance of comfort and clean eating – just like our favorite casserole.

My Creamy Chicken and Cauliflower takes that same cheesy magic we love here and turns it into a rich, one-pot wonder. And for greens lovers, the Creamy Chicken Spinach Bake delivers all the decadence with an extra veggie boost. Both are just as simple and satisfying – because who has time for complicated recipes when you’re hungry?

Don’t be surprised if these become your new go-to dinners. I’ve caught myself making them on repeat weeks in a row – they’re that good. Happy cooking, friends!